Braised chicken legs with bamboo shoots
Overview
I remember that in the past, some cans were made in larger glass bottles, called jars, and people in Guangzhou called them big-mouthed steaks. People in Shanghai produced braised bamboo shoots in wide-mouth bottles, which were great for braised chicken. At that time, there was a stewed chicken meal, and it was really like the Chinese New Year. The combination of the braised bamboo shoots and the plump chicken nuggets was perfect. Now when I cook this kind of dish, I always think of the old days when my parents were here, and I have a lot of thoughts. I bought a large box of chicken legs, and then I thought of braised bamboo shoots in oil, so I bought canned bamboo shoots. Even though the ingredients are not very authentic, it is still a replica of an ancient childhood dish.
Tags
Ingredients
Steps
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Chop the chicken legs into pieces and fry them in the pan.
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Increase the heat to medium, fry until light golden brown to set the shape to avoid bleeding, and remove from the pan.
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Pour away the water from the canned bamboo shoots, pour it into the pot, raise it to medium-high heat and stir-fry until the water dries up, take it out of the pot and set aside.
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Add oil to the pot, turn on high heat, add ginger slices and mushrooms, and sauté until fragrant.
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Add chicken legs and bamboo shoots, stir-fry for a while, add 2 tablespoons of light soy sauce, 1 tablespoon of soy sauce paste, 1 tablespoon of oyster sauce, 1/2 teaspoon of pepper, 2 tablespoons of brown sugar powder, 1/2 tablespoon of dark soy sauce, and 1 tablespoon of brandy. Add water to level the surface of the chicken legs and bamboo shoots.
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Cover the pot, reduce heat to medium-low, and simmer for about 15 minutes.
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After the time is up, test the taste. If you feel the taste is enough, reduce the sauce over high heat until it becomes thick and take it out of the pot.
